Management Tools & Resources

Tools

This spreadsheet shows how to use the data collected in fiscal assessment to project the kinds of departmental shifts commonly associated with consolidating from site-based production to a regional or centralized model, or to model out other changes like adding classroom breakfast, dinner, contract service, etc.

Using information collected from the fiscal tools, this worksheet projects revenues associated with alternative breakfast expansion, like breakfast in the classroom, both on a site-specific basis and for the entire district.

Using information collected from the fiscal tools, this worksheet projects revenues associated with alternative breakfast expansion, like breakfast in the classroom, both on a site-specific basis and for the entire district.

Once you have created all of the spreadsheets suggested for revenue, personnel, and expenses, you will gather them together in this Multi-Year Profit and Loss Statement that is updated each year with the new budget information. The year to year comparisons are invaluable.

This worksheet helps districts that do not have backoffice software track their inventory and food expenses by vendor monthly. This is an easy worksheet to use and provides the data needed to make sure your food costs are on track with budget.

This tool is great for a large district with many sites and a variety of grade levels—or one that provides many meal types. Each site is tracked separately and pulls the data to a summary tab for budget comparisons.

Resources

CDC analysis of requirements included in state laws, regulations, and policies related to the availability and nutritional content of competitive foods in schools on the basis of how closely they align with the recommendations in the Institute of Medicine’s (IOM’s) Nutrition Standards. The IOM Standards for competitive foods and beverages in schools are not required by any federal mandate, but they serve as the gold standard recommendations for the availability, sale, and content of competitive foods in schools.

This guide from NFSMI is somewhat dated but the primary points and areas of consideration are still pertinent 20 years later. With this basic overview in mind, consider modern technology, equipment, and of course the current regulations within your plan.

WellSAT 2.0 provides a standard method for the quantitative assessment of school wellness policies. This tool offers a consistent and reliable means of assessing the comprehensiveness and strength of local wellness policies.

This proposed rule identifies the current lack of defined professional guidelines in food service departments nationwide. Also recommends minimum guidelines for both leadership and staff positions in school districts as well as positions in the state nutrition departments.